This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
3 cn Whole green asparagus,17 oz
Each, vertically packed Lettuce leaves Homemade mayonnaise, or Commercial mayonnaise -thinned with Light cream 2 Hard cooked eggs, sieved
1. Drain asparagus, trying to keep spears whole.
2 Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a vegetable bowl.
3. Place a spoonful of mayonnaise over asparagus.
4. Garnish with hard cooked egg.
5. Chill before serving.